Oh, great idea! We have a cute little Amish store south of town that I was going to take a friend to. I’ll put arrowroot on my list!
I wasn’t really talking amounts, I wing that as well :-) but I mean like corn starch you need to mix in cold water But it mixes and really easily, flour you need to mix up in a roux or with a whisk Plus have to cook it for a while, I was just wondering how arrowroot works in comparison. Right now I use either cornstarch or flour, depending on the application. If I have to thicken something the last minute, I always use cornstarch.
You also use it just like that. Mix it with cold water and then bring it to a boil to thicken it. It mixes in very easily.
But you don’t have to cook it like flour to get rid of the pasty state. Soon as it comes to a boil and thickens, it’s good to go.
My mom told me about it. She saw it on Galloping Gourmet and tried it and liked it.
Xanthan Gum works well as a gravy thickener but don’t know about using it in other applications. I bought a small package years and years ago and no need to buy more anytime soon as you only use a pinch. Literally, a pinch. Don’t know if it can be stored at room temp but I keep it in the freezer.